spinach mushroom ground chicken stuffed conchiglie

method

1. 1

   bring a large pot of salted water to a boil. cook the conchiglie shells until just al dente. drain and set aside to cool.

2. 2

   heat olive oil in a large pan over medium heat. add the ground chicken and cook until browned and cooked through.

3. 3

   add the chopped mushrooms and cook until softened and slightly browned. stir in the garlic and cook for about 30 seconds until fragrant.

4. 4

   add the spinach and cook until wilted (or heated through if using frozen). remove from heat and let the mixture cool slightly.

5. 5

   in a large bowl, combine the ricotta, parmesan, cooked chicken and vegetable mixture, sun-dried tomatoes, lemon zest, lemon juice, chili flakes, italian seasoning, salt, and black pepper. mix until well combined.

6. 6

   preheat oven to 375°f (190°c). spread a layer of marinara sauce on the bottom of a baking dish.

7. 7

   stuff each shell with the filling and place in the baking dish. spoon additional marinara sauce over the shells and sprinkle with mozzarella.

8. 8

   cover loosely with foil and bake for 20 minutes. remove foil and bake an additional 5 minutes until the cheese is lightly melted and golden.

9. 9

   remove from oven and let cool slightly. garnish with fresh herbs, extra lemon zest if desired, and a light drizzle of olive oil before serving.